Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach and Orange This is a totally vegan quinoa salad recipe - which makes it perfect for an anti-inflammatory detox - but if you enjoy a little goat cheese now and then, I think this salad would be delightful with a crumble of fresh, organic goat cheese. I've also served this recipe sprinkled with slivered almonds for a nice crunch. Preheat the oven to 375 degrees F. You'll need: 3 cups cooked quinoa (Here's how to cook quinoa in a rice cooker.) While the quinoa is cooking, roast the beets: 2 beets, trimmed and quartered Olive oil Sea salt In a medium roasting pan, combine the cut beets with a drizzle of olive oil and sprinkle of sea salt. Place the pan in the center of a pre-heated oven and roast until the beets are tender (roughly 45 minutes). Remove the beets from the hot pan and set them aside to cool. When cool enough to handle, rub off the skin. Cut the beets into bite sized pieces. Ingredients: 1/4 cup fruity olive oil 1/4 cup fresh squeezed orange juice 2 teaspoons Organic Gluten-Free Tamari Soy Sauce or Coconut Aminos 1 teaspoon balsamic vinegar or ri